I am pleased to report that the half-liter of blackberry rude that has been languishing on a shelf in my basement has been restored to cordial status. This happened last weekend at a reception I attended. The caterer, the marvelous Star Provisions under the leadership of the fabulous Anne Quatrano, served a blackberry cordial. Of course, I had to try it.

I watched the server pour a splash of black-blue liquid into the bottom of a short glass over a handful of ice and top it off with seltzer. He then added two fat, juicy blackberries speared on a toothpick. He handed it to me and I sipped–cool, sweet but not too sweet, refreshing. Also, yummy vodka-soaked blackberries. Let me tell you, this is not Marilla Cuthbert’s cordial.

I told the server my tale of woe, and he explained that their cordial was merely a blackberry-vodka-sugar concoction. I thought my mistake had been adding the cloves, which had resulted in the cough-syrup flavor (although the Sweetie has said all along that he likes the flavor).

But then. What if I gave my blackberry rude the seltzer treatment, along with a squeeze of lime juice? And maybe a sprig of mint? Or lovely purplish Thai basil?

The next day I gave it a try. And guess what? Not only is it not cough syrup, but it is downright delicious! I served it up to the sweetie and a visiting friend.

Then I remembered what I had done earlier this summer with my blackberry hoard, and I opened a jar of a blackberry-bourbon-maple syrup and gave it the same treatment. Even more delicious, because it’s bourbon! This is especially exciting because iI also preserved whole blackberries in this concoction, thinking they would be great on ice cream and cheesecake or really any ole cake. But now I think I will also add a couple of boozed-up berries to the drinks.

I don’t know if this is actually true, but I feel like I have invented a cocktail. It needs a name, however. Suggestions?